Let the dough rise for 25 minutesIn a 350 degree oven; bake 35 minutes uncovered, then another 35 minutes loosely covered with foilLet the bread cool on a wire rack for 10-20 minutes before slicing.

Making gluten free French bread is really pretty easy. There are a couple of key elements to making a great loaf of bread. First you need the right pan for the job. Second you need to "proof" the yeast correctly.

Measure out the following before measuring the water:2 Tbs fast rising yeast2 Tbs sugar

This is a critical piece for proofing the yeast. The water must be warm enough to activate the yeast but not too hot to kill it. I usually aim for around 105 degrees.1-1/2 cups of warm water (102-108 degrees F)

Add the yeast and sugar to the warm water. Stir once to incorporate the ingredients then let it proof for about 3-5 minutes. Don't worry if there are lumps of yeast in the water after you're done stirring. It should begin foaming up.

While you're waiting for the yeast to proof; add the following ingredients to the flour mixture:3 egg whites2 Tbs melted butter1 tsp apple cider vinegar

Once the yeast has proofed (3-5min), pour the yeast, sugar, water mixture into the bowl and mix on medium speed for 3 minutes.

Divide the dough equally, half for each side of the pan.

Begin using the spatula to gently shape the dough into loaves.

Place bread in a warm area and loosely cover with a dish towel. Let the bread rise for 25 minutes. I usually turn the burners for my stove on for a minute to warm up and then shut them OFF before placing the pan on to rise.

After the bread has risen for 25 minutes; place it into a preheated 350 degree oven uncovered for 35 minutes.

We're getting close to the end. After baking uncovered for 35 minutes, loosely cover with foil and bake an additional 35 minutes for a total of 70 minutes in the oven.

Cool on a wire rack for 10-20 minutes (depending on how anxious you are to eat hot fresh bread)Makes a great center piece. Ready to be topped with whatever your gluten free heart desires.

18 comments:

I use Carol Fenster's French bread recipe and love it. Yours looks very similar. I always use rapid rise yeast and never proof it. It goes right in with the dry ingredients. I just wrote a post about it yesterday.

Ok, I'm trying this recipe for pizza today. :) Will let you know how it works out. Thanks Brian. As for the proofing, I usually proof for bread and not for pastries etc. I couldn't tell you why! So there's my two cents.Jessie

When using this recipe for pizza was the dough dry? It might be my drier climate but when I made it following your pizza altered directions it was stiff. I might have needed more water. What do you think?

Thank you for your recipes - it's like discovering a gold mine :)Do you (or anyone) have insight regarding storage of the dough or par-baked loaves? I would like to prepare a large amount to have ready in the freazer, but I'm not sure if gluten free baked goods translate well...Thanks again, robin

I tried the french bread for the first time yesterday.Don't know what I did wrong but it didn't rise as I thought it should. I followed everything to a T with measueing, temperatures, etc. Don't know if I fussed too much with the batter trying to form a loaf-like product.I'm somewhat concerned about the yeast product. I used 2 packets of "quick rise" instead of the bottled type. I thought that the packets are equal to 1 TBSP each. Maybe that is not correct.Asking for some input on the possible problem. I also put the bread to bake on the center shelf in the oven.

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About Me

I'm a firefighter just outside Portland, Oregon. I met my future wife New Year's Eve 1999. On one of our very first dates, I took her to a nice Italian restaurant in Portland. As she picked at her pasta, I asked her if she was ok. She explained to me she had just been diagnosed with Celiac Sprue and couldn't eat wheat anymore. Little did I know that my journey through Gluten Free cuisine had just begun. Feel Free to contact me at fireandsalt1@gmail.com